Ingredients
1 bottle Dr. Pepper
2 tbsp. sugar
1 oz. gingerroot
1/2 tsp. orange zest
3 c. coconut
1/2 box Samoa cookies
3/4 c. condensed milk
3 drop vanilla extract
scoop vanilla bean ice cream
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
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To make the syrup: Combine all of the ingredients in a small sauce pot, except for the orange zest, and reduce until you have 1/3 cup; strain and let cool to room temperature. After the syrup has cooled, add the orange zest to infuse the Dr. Pepper with the subtle citrus flavor. To make the macaroons: Combine the ingredients in a mixing bowl and form into four hockey-puck-like objects. On a small sheet tray sprayed with nonstick spray, bake the macaroons at 350 degrees until lightly golden brown on the edges. Let rest at room temperature for about 10 minutes. Place the ice cream on top of the macaroons and drizzle with the Dr. Pepper and Ginger Syrup.